Spaghetti a la Carbonara
This is a traditional Italian dish from Lazio in the south of Italy. It’s simple and easy to make.
This is very convenient if you happen to have cooked ham left over from dinner the day before; no need to sauté it on the pan if this is the case. Simply warm the ham and add with the cream and other ingredients for a super quick dish. I like to add mushrooms for variety but you may chose to omit them. For a low GI diet you may substitute milk for cream.
- 200g (8oz) spaghetti
- ¼ cup cream
- 2 eggs
- 200g (8oz) bacon, cut into slivers
- 12-14 button mushrooms (optional)
- 1 tsp extra virgin olive oil
- 2 teaspoons chopped flat leaf parsley
- Ground black pepper, to taste
- 3 tablespoons freshly grated parmesan cheese
- Melt butter and sauté mushrooms in a pan. Remove and leave on a plate to add later.
- Add bacon to pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on a paper towel.
- Fill a large heavy based saucepan with boiled water. Add 1 teaspoon salt and boil the water vigorously before throwing in the pasta. Cook for 8-10 minutes depending on package instructions or until al dente, but still firm to the bite.
- While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.
- Drain pasta, beat in the egg and cream mixture, then add the cooked bacon, mushrooms and chopped parsley. Serve right away, with additional grated parmesan and black pepper.
Tossed green salad and crusty bread. I like to make garlic bread using a baguette…you’ll need 2 teaspoons of finely chopped parsley, 2 cloves of crushed garlic and 50g butter blended together. Cut the baguette at 8cm intervals, slantwise, just ¾ ways down, so that it is still intact. Butter each section. Wrap the baguette in tinfoil and place in a hot oven 200c for 10 minutes until it is nice and warm and the butter is melted.